Juvé y Camps is one of my favorite cava producers, offering a little more style than the $10 and $12 cavas that I like so well, and this rose does just that. Look for ripe, red juicy fruit (strawberry?), made more in the style of a French cremant (sparkling wine from France not from the Champagne region) than most cavas. So it’s a little rounder and richer, which gives the wine a more pleasant and creamier mouth feel.

Drink this chilled on its own or with something grilled or roasted, be it shrimp, chicken, or beef. It’s the kind of wine to serve with dinner, enjoy, and then smile at how much you enjoyed it.

The JCB No. 21 ($15, sample, 12%) is a cremant, a sparkling wine from a part of France that isn’t Champagne. In this case, it’s Burgundy, which means it’s made with the same grapes, from a similar part of France in terms of terroir, as Champagne — and at one-third the price.

Look for a nutty aroma, lots of crisp green apple fruit mixed with something like peach, the tight, firm bubbles that I love, and even some minerality. All in all, a much better wine that it has a right to be, and perfect for this holiday. In fact, I tasted it last month at the memorial service for my friend Diane Teitelbaum, and it was a fitting wine for Diane — lots of quality at a very good price.

One note: Prices for the JCB No. 21 are all over the place, with some as high as $25. It’s not quite that good, but if you can find it around $15, it’s an excellent value.

New Year’s wine advice and news from around the Internet, though not everyone is boycotting Champagne:

• Red wine, too: Dave McIntyre at the Washington Post offers bubbly to drink, as well as still wine. And Dave made one of the best wine videos I’ve ever seen — professional, informative, and to the point, with sparkling wine pointers. It’s amazing what you can do if the people making the video know what they’re doing. I’m jealous, too, given how much effort I’ve put into videos. It’s at the bottom of this post.

• Bring on the experts: The IntoWine website offers seven suggestions, including two cavas (neither of which I know), a cremant, and a Prosecco. Most are reasonably priced, and one expert calls out Champagne in a way that not even I’ve done, labeling the most popular brands “mass-produced grocery store Champagne.”

• Watching the budget: Laurie Daniel at the San Jose Mercury News has 12 wines for the New Year costing $30 or less, all from the United States. This is as good a rundown of California sparkling wine as you’re going to find, and Laurie (who I’ve judged with) knows her stuff. How else to feel confident enough to recommend the $14 Michelle Brut Rose from Washington’s Chateau Ste. Michelle?